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This Gluten Free Coconut Banana Bread might be my favorite variation of traditional banana bread. It blends the sweet, moist taste of ripe bananas with the rich, tropical flavor of coconut. The shredded coconut adds a delightful nutty texture, making this baked treat an irresistible combination of flavors. This recipe is made with solid coconut oil instead of butter. This not only gives it a lovely hint of coconut but also keeps it moist for days.
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Recipe Ingredient Notes
Gluten Free Flour: I tested this coconut banana bread recipe with Bob’s Red Mill 1 – to 1 and King Arthur Measure for Measure Flour and both blends work great. This does not mean other brands will not work in this recipe. I just
View FULL RECIPE. Originally published on The Gluten Free Austrian
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